Basic Gougères

My friends and I are starting a new thing where we have potlucks based on a specific country. So a few weeks ago, we had a Brazilian potluck and I had full intention of making Pão de Queijo. Watch me go to a Brazilian churrascaria and chow down a basket full of cheesy chewy puffs of dough. They are soo delicious, so fluffy and even better hot out of the oven.

But... Why does my post say gougères then?! Because, I didn't have the right flour!! I was so devastated, but I thought screw it, I need to make something in 2 hours or I will show up empty handed. And my friends will beat me (haha kidding). I started making the dough with olive oil (typically for pão de queijo) and normal flour, which reminded me of making cream puffs. And I thought, GOUGÈRES! They are like the French version of pão. Don't ask me who came up with cheesy breads first... I just like to eat them :P.

Anyway, instead of using butter, I used mostly olive oil and they turned out wonderfully. And I saved the day (sort of :\). These are like crack on a plate, covered in cheese. Do make them!!

Parmesan Gougères

adapted from foodandwine.com
makes 35-40
1 cup whole milk
a little less than 1/2 cup olive oil
3 tbsp butter
1 tsp salt
1-1/4 cup flour
4 eggs
1 cup shredded parmesan cheese (plus extra for sprinkling)
1/2 tbsp pepper

1. Preheat oven to 400F. Prepare 2 baking sheets lined with parchment paper
2. In a medium sauce pan, combine milk, oil, salt and butter and bring to a boil
3. Dump in the flour when you see big bubbles popping and stir with a wooden spoon until a smooth dough forms. Adjust to low heat and stir until the dough dries out and pulls slightly away from the pan (3-5 mins)
4. Remove from the heat and transfer to the kitchenaid mixing bowl to cool for 2 mins. I actually used my friend's arm strength so this can be totally done by hand. Just not my hands :D. Beat eggs one at a time super thoroughly before you add the next one. The dough should come together nice, yellow and thick. (like so thick, your arms ache from beating it)
5. Stir in the shredded cheese and pepper
6. Transfer dough into a pastry bag with a 1/2" round tip and pipe 2" diameter mounds onto the prepared baking sheets. With a wet finger, press down the tops lightly so they are flat and the tops don't burn
7. Sprinkle with the extra cheese and bake for 15-20 mins or until puffed and golden brown
8. Serve hot or warm

* I froze the leftovers in ziplock bags and they reheated wonderfully in the microwave for 45s - 1min